I see a lot of references to Macsmoms recipes. Where can I find these recipes? They sound wonderful.

punkyf

Thank you all for sharing!

Thanks bobwonderbuns. I can't wait to try some of these. Wow!

Okay, so I'm making a peanut butter cake with honey filling ... not sure how to do the honey filling, though. Will probably do a whipped filling and just add some honey, but not sure if that will give enough of the honey flavor to it. Any suggestions, guys?

Honey might be a hard flavor to bring out since it's mostly sugar. I would add a lot of it in your whipped filling but I don't know if it would maybe separate. You can get a honey flavoring but probably would have to order it. You might want to experiment first with a small quanity. Sorry, not much help but I've never made it.

I just made Macsmom cheesecake lovers cake and I did not add the chocolate swirl. The cake does not taste like cheesecake to me it's more like angel food cake. Should I have added the chocolate swirl? What filling can I add to make the cheesecake flavor POP out of the cake?

Am I dreaming, or have I not seen a recipe here for Carmel Apple Nut Cake? Thank you!!!!!

In all of the wonderful filling recipes MacsMom has graciously shared with us, which ones do not need to be refrigerated after filling your cakes with them? And thanks MacsMom, your recipes are out of this world.......

Blue123, haven't seen that recipe here.
huskerfan, love your name by the way, anything with Bettercreme you don't have to refrigerate. Caramel, Fudge, Mocha, Peanut Butter, Pineapple, the ganaches don't need refrigeration. The truffle fillings can stay out for 24 hours at least.

Thanks GrandmaG! I bleed Nebraska Red, that's for sure! I am lucky I can order my Bettercreme from my husband. As far as a lemon and a lime curd type filling that doesn't need refrigeration, any ideas?

Yes, I buy the lemon or lime pie filling in a can and add extra real lemon or lime juice to make it taste more homemade. Or you can get the sleeves from a cake supply and do the same thing. You don't have to refrigerate these.

Great! Thanks a million. I am trying to get all my cake flavors and fillings listed for my website and I want to make sure what I offer can be done as non perishable. Have a great weekend!

So f ar all of the ideas are tempting. I can't wait to try some on the combinations you have suggested. Thank you

Macsmom, your RV recipe is my "go to " recipe and apart from regular cakes, I have done cupcakes several times with it and always received so many wonderful compliments. I love your chocolate cake recipe as well.. that is very good.
THANK YOU SO MUCH FOR SHARING!!!!!!!

Has anyone tried the Ambrosia Cake yet?

That is one on my list that I haven't even made yet and of all things I have a bride wanting it for her wedding cake!

Of course I will be doing trials....

My recipe calls for oranges, pineapple, coconut and pecans: My mom said that I also need to include maraschino cherries. Cherries aren't listed in the description of the cake on my blog... Thoughts please!

I used MacsMom method of the chocolate WASC. It came out overly moist and my friend said she loved the taste but referred to it as ooey gooey. I was wondering if I should have let it air dry out or something. I followed the recipe to the exact measurements as well as it came out of the oven when the toothpick was clean. I was wondering if this has happened similarly with anyone else?

Thanks MacsMom for the temp. and time suggestions. I didn't bake my cake at 325 degrees. I will try that the next time around.

Just curious; Do you bake alot of your gourmet recipes at 325 and adjust the length of bake time?

I would definitely do cherries in an ambrosia! Sounds yummy!